white truffle carbonara
Saturday, November 22nd, 2008Tonight we had our first tasting during white truffle season. The truffles were insane, when they arrived we opened the box to an intoxicating aroma. During menu planning I was thinking about regional dishes from Alba and the Piedmont region, however I also looked to what is fun and what works. I remember Dante Boccuzzi (Aureole) menued a carbonara dish with white truffle and a soft boiled egg. I always thought that it made sense, egg, bacon, or smoked pork, parmesan, hearty pasta, and for North America, peas. Well peas are not around Frederick right now, but we could mimic all the flavors of carbonara and have a playful yet interesting dish. We made noodles with parmesan, dehydrated egg yolk and our smoked pork belly, encapsulated truffle and shaved fresh, then grated cheese and poured table-side a rich parmesan broth.
truffle carbonara